青橄榄浸膏的提取及其抗氧化活性研究
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摘要
为优化青橄榄浸膏提取工艺,并探讨其抗氧化性。以茂名盛产的青橄榄为原料,采用超声波辅助乙醇提取法,以总黄酮和总多酚得率为评价指标,考察各因素对青橄榄浸膏提取效果的影响。采用邻苯三酚自氧化法、结晶紫法和DPPH清除能力评价青橄榄浸膏的抗氧化活性。结果显示,浸膏的最佳提取工艺为:乙醇体积分数70%,料液比1∶18 (g∶mL),超声提取温度50℃,时间6 min(超声提取阶段);单纯有机溶剂提取温度60℃,时间45 min(有机溶剂浸提阶段);此条件下总黄酮得率为1. 76%,总多酚得率为15. 53%。终产物浸膏在0. 3 mg/mL浓度下对超氧阴离子自由基抑制率为22. 74%,相当于同等质量浓度的抗坏血酸抑制效果的23. 47%;在0. 02 mg/mL浓度下对羟基自由基的清除率为67. 32%,相当于同等质量浓度的抗坏血酸清除效果的112. 58%;在0. 2 mmol/mL的DPPH溶液体系中,0. 15 mg/mL的浸膏对DPPH的清除率为95. 40%,相当于同等质量浓度的抗坏血酸清除效果的140. 83%;总体来讲,浸膏具有良好的抗氧化能力,虽然对超氧阴离子自由基抑制率弱于抗坏血酸,但羟基自由基的清除率及DPPH清除率均优于抗坏血酸。
In order to optimize extraction of extractum from Canarium album and investigate its antioxidant activity. Canarium album from Maoming was used as raw material to prepare extractum from fruit pulp by ultrasonic assisted ethanol. Taking the total flavonoids and total polyphenols yield as evaluation indexes,the effects of various factors on the extraction of olive extractum were studied. The antioxidant activity of olive extractum was evaluated by the method of ortho three phenol autoxidation,crystal violet and DPPH scavenging capacity. The results showed that the optimum extraction process of extractum was as follows∶ ethanol volume fraction 70%,solid-liquid ratio at 1 ∶ 18( g∶ mL),ultrasonic extraction temperature 50 ℃,time 6 min( ultrasonic extraction stage),pure organic solvent extraction temperature 60 ℃,time 45 min( organic solvent extraction stage). Under this condition,total flavonoids yield was 1. 76%,and total polyphenols yield was 15. 53%. The inhibition rate of the superoxide anion radical of the final product under 0. 3 mg/mL concentration was 22. 74%,equivalent to 23. 47% of the same mass concentration of ascorbic acid,and the clearance rate of hydroxyl radical at 0. 02 mg/mL concentration was 67.32%,equivalent to 112. 58% of the scavenging effect of the same mass concentration of anti blood acid; in 0. 2 mmol/mL In the DPPH solution system,the clearance rate of 0. 15 mg/mL extract to DPPH was 95. 40%,equivalent to 140. 83% of the scavenging effect of the same mass concentration of ascorbic acid. Therefore,in general,the extractum has a good antioxidant activity,although the inhibition rate of superoxide anion radical was weaker than that of ascorbic acid,the clearance rate of hydroxyl radical and DPPH was better than that of ascorbic acid.
In order to optimize extraction of extractum from Canarium album and investigate its antioxidant activity. Canarium album from Maoming was used as raw material to prepare extractum from fruit pulp by ultrasonic assisted ethanol. Taking the total flavonoids and total polyphenols yield as evaluation indexes,the effects of various factors on the extraction of olive extractum were studied. The antioxidant activity of olive extractum was evaluated by the method of ortho three phenol autoxidation,crystal violet and DPPH scavenging capacity. The results showed that the optimum extraction process of extractum was as follows∶ ethanol volume fraction 70%,solid-liquid ratio at 1 ∶ 18( g∶ mL),ultrasonic extraction temperature 50 ℃,time 6 min( ultrasonic extraction stage),pure organic solvent extraction temperature 60 ℃,time 45 min( organic solvent extraction stage). Under this condition,total flavonoids yield was 1. 76%,and total polyphenols yield was 15. 53%. The inhibition rate of the superoxide anion radical of the final product under 0. 3 mg/mL concentration was 22. 74%,equivalent to 23. 47% of the same mass concentration of ascorbic acid,and the clearance rate of hydroxyl radical at 0. 02 mg/mL concentration was 67.32%,equivalent to 112. 58% of the scavenging effect of the same mass concentration of anti blood acid; in 0. 2 mmol/mL In the DPPH solution system,the clearance rate of 0. 15 mg/mL extract to DPPH was 95. 40%,equivalent to 140. 83% of the scavenging effect of the same mass concentration of ascorbic acid. Therefore,in general,the extractum has a good antioxidant activity,although the inhibition rate of superoxide anion radical was weaker than that of ascorbic acid,the clearance rate of hydroxyl radical and DPPH was better than that of ascorbic acid.
引文
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3 Li XF,Xu ZQ,Yan M,et al.Optimization for vacuum belt drying process of Qibai Pingfei granule through response surface methodology[J].China J Chin Mater Med(中国中药杂志),2015,40(20):3987-3992.
4 Zhao D,Zhou TQ,Feng SX,et al.Determination of pedunculoside,praeruptorin A and praeruptorin B in Paracetamol and Chlorphenamine Maleate with Three Herb Extracts Capsules by HPLC-ELSD-UV[J].Chin Tradit Pat Med(中成药),2012,34:1908-1912.
5 Wang FY,Chen RY,Zhou YL,et al.Study on teratogenicity of Chrysanthemum indicum extract in SD rats.[J].Carcinogenesis,Teratogenesis&Mutagenesis(癌变·畸变·突变),2012,24:386-388.
6 Chen F,Liu YH,Liu YJ,et al.Extraction and analysis of the aromatic extract of guava fruit[J].J Wuhan Inst Technol(武汉工程大学学报),2010,32(12):13-17.
7 Zhang L,Zhang YF,Li CH,et al.Optimization of extraction process and volatile components analysis of jackfruit aromatic extract by response surface methodology[J].Food Res Dev(食品研究与开发),2018,39:41-48.
8 Zhang L,Wu YF,Zhang Z.Study on ultrasonic assisted extraction of olive extract[J].J Guangdong Univ Petrochem Tech(广东石油化工学院学报),2016,26(6):20-23.
9 Bi XD,Zhu Y,Li YC,et al.Study on extraction conditions of dried jasmine extract[J].J Chifeng Univ:Nat Sci Ed(赤峰学院学报:自科版),2014,30(4):19-21.
10 Zhou FC,Wang YX,Li YQ,et al.Extraction of Robinia pseudoacacia flower extract by ethanol and its role in tobacco[J].Flavour Frag Cosme(香料香精化妆品),2009,1:23-26.
11 Zhao FY,Shen WF,Lin F,et al.Study on extraction technology of polyonum viscoum Buch-Hamlt extractum[J].Guangdong Chem(广东化工),2015,42(23):86-87.
12 Zheng J,He HR,Wang NL,et al.Antioxidant activity of olive leaves extracts in vitro and in vivo[J].Nat Prod Res Dev(天然产物研究与开发),2015,27:1743-1747.
13 Wang XY,Du GR,Li H.Research progress in vitro determination of antioxidant capacity[J].J Food Sci and Biotech(食品与生物技术学报),2012,31:247-252.
14 Yang Y,Deng YH,Han QH,et al.Physiochemical properties and antioxidant activity of Camptotheca acuminata fruit polysaccharides[J].Nat Prod Res Dev(天然产物研究与开发),2017,29:1717-1722.
15 Li JH,Jiang ZT,Li R,et al.Study on antioxidant activity and scavenging free radicals of Flavonoids from leaves of Radix Polygoni Multiflori[J].China Food Additives(中国食品添加剂),2012,2:69-74.
16 Sun J,Wang ZJ,Chen G,et al.In vitro antioxidant activity of polyphenols from olives[J].China Food Add(中国食品添加剂),2010,3:69-73.
17 Liu J.Determination of hydroxyl radicals produced by Fenton reaction by crystal violet spectrophotometry[J].J Wuhan Polytechnic Univ(武汉工业学院学报),2005,2:53-55.
18 Chen C,Hu WZ,Tian PY,et al.Optimization of ultrasonic assisted extraction of polyphenols from banana peel and analysis of its antioxidant activity[J].Food Sci(食品科学),2014,35(2):12-17.
19 Locatelli M,Gindro R,Travaglia F,et al.Study of the DPPHscavenging activity:Development of a free software for the correct interpretation of data[J].Food Chem,2009,114:889-897.
20 Zhang L,Liang Y,Ye RQ,et al.Optimization of extraction technology of total flavonoids from Tian AI by response surface methodology[J].Food Res Dev(食品研究与开发),2017,38(14):31-37.